What’s an awesome thanksgiving recipe that’s not to expensive to make but is really impresive?
im going to my uncles house this year and want to show my family ive grown up alot and am not a little kid anymore and they all think i can’t cook but i can really well i just can’t decide what to make
November 22nd, 2010 at 12:27 pm
cranberry sauce not that can crap easy to make recipe on the bag
November 22nd, 2010 at 12:46 pm
Bourbon Pecan Pie….the southernest of southern pies 😉
1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
This pie never has a chance once I put it out for serving!!! People who love pecan pie love this recipe. The only thing about the time of it is that it sometimes can take longer than the 25 minutes it states. Just check it at 25 minutes and if it’s still really jiggly then let it stay in there for 10 minutes increments
November 22nd, 2010 at 1:22 pm
Make a pumpkin roll! Easy and inexpensive to make, but looks terrific!
November 22nd, 2010 at 2:00 pm
This has always been a family favorite.
Libby’s Famous Pumpkin Pie
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
I made this last year and every one enjoyed it.
Saucy Vegetable Bake
From: Frenchs
Prep/Cook: 5 minutes
Cook: 35 minutes
Serves: 8
Ingredients:
1 can Campbell’s® Cheddar Cheese Soup
2 bags Birds Eye® Frozen Broccoli, Carrot, and Cauliflower; thawed and drained
2 cups French’s® Cheddar or Original French Fried Onion
1 cup shredded Cheddar cheese
3/4 cup milk
Directions:
HEAT oven to 350ºF. Combine soup and milk in shallow 3-quart baking dish.
STIR in vegetables, 1 cup French Fried Onions and 1/2 cup cheese.
BAKE 30 minutes or until hot; stir. Top with remaining cheese and onions. Bake 5 minutes or until golden.
Hope these help
November 22nd, 2010 at 2:31 pm
corn spoon bread!
4 cups milk
1 1/4 cups cornmeal
1 1/2 teaspoons salt
1 cup whole kernel corn, drained
1/3 cup chopped green onions
1/4 cup unsalted butter, cubed
3 eggs
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2 inch glass baking dish. Separate the eggs.
Whisk milk, cornmeal and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
Transfer cornmeal to a large bowl. Stir in corn, green onions and butter. Add the egg yolks 1 at a time, stirring after each one.
Beat the egg whites until stiff peaks form. Fold the egg whites into the warm cornmeal mixture in two additions. Spread the batter evenly in the prepared pan.
Bake at 375 degrees F (190 degrees C) until light, puffed and golden brown, about 30 minutes. Serve immediately.
use the jiffy mix, it works best, and maybe add a little sugar.
you can figure it out when you taste it.
it should end up like a casserole version of corn bread, but more moist and enjoyable.
my mom makes it every year for thanksgiving, and its great!
there may be a recipe for it on the jiffy box.
good luck!
November 22nd, 2010 at 3:21 pm
You could make this double layer pumpkin pie. It’s sooo good and easy to make, but looks impressive.
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) Whipped Topping, thawed, divided
1 Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
I’m also going to give you a recipe for sweet potato pie, but I’ll have to find the recipe for exact directions. I usually don’t like sweet potato pie with the marshmallows ontop, but this just has pecans and brown sugar on top…yum!
November 22nd, 2010 at 4:14 pm
try green bean casserol, there’s step by step pictures, it looks better and tastes better if you add more green beans than the recipe
oh, or bring som cron bread muffins, you can make it from a box, and every one loves corn bread
November 22nd, 2010 at 4:23 pm
Here is a few that I make and none of them are expensive;
Baked Potato Salad
Ingredients
— 1 pkg. Frozen Southern Style Hash Browns or Potato O’Brien
(Keep Frozen Until Ready To Use)
— 1 pint Hellmann’s Real Mayo
— 1 med. onion, chopped
— 1 container of bacon bits
(Real or Imitation)
— 1 lb. Velveeta (or generic), (diced)
Preparation
Pre-heat the oven to 350°F.
In very large bowl combine all ingredients.
You may have to bang the package of hash browns against the counter to break them apart.
Once all ingredients are thoroughly mixed, pour into greased 13” x 9” pan.
Bake for 45 minutes or until the top starts turning golden brown.
WHIPPED SWEET POTATOES
Ingredients:
24 oz sweet potatoes canned
4 oz butter unsalted
¼ cup maple syrup
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
¼ cup brown sugar
1 cup pineapples chopped
1 cup marshmallows
Non-stick cooking spray
Preparation:
1. Boil the sweet potatoes in its own juices with a little water until they are tender.
2. In a mixing bowl whip the potatoes while mixing in the butter, maple syrup, cinnamon, nutmeg, brown sugar and diced pineapples.
3. Spray a baking dish with non-stick cooking spray.
4. Preheat oven to 400 degrees F.
5. Put the potatoes in the baking dish and place in the oven for half an hour to finish cooking the whipped potatoes.
6. Top the dish with the marshmallows, and put back in the oven and let the marshmallows brown. This should take about 12 minutes.
7. Remove from the oven and let sit for 5 minutes before serving.